Heat Soufflé
From Kentucky receipt book, 1903
Serves 1
Serve at once with champignon sauce.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 47. The excerpt below is the record exactly as published.
1 cup of cream sauce, season with chopped parsley and a dash of onion juice. Prepare 1 cup of chopped chicken or veal and add to sauce. When hot add beaten yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.